This soup happened on a day when I wanted comfort food but didn’t want to stand at the stove pretending I’m on a cooking show.
It was cold, I was tired, and the slow cooker was sitting there like, “Hey. I exist.”
I had potatoes. I had broccoli. I had cheese. That’s basically the holy trinity of cozy. So I threw things in, crossed my fingers, and let time do the work.
The first time I made it, I forgot how powerful an immersion blender is. Let’s just say the backsplash got involved. Now I blend slowly. Lesson learned.
This is the kind of soup that makes the house smell like you’ve got your life together, even if you absolutely do not.
Why I Keep Making This Dish (The Real Reasons)
- Slow cooker magic: It works while I don’t.
- Cheese equals happiness: That’s just science.
- Thick and cozy: Feels like a hug in a bowl.
- Feeds a crowd: Or just me for several days.
- Customizable: Chunky or smooth, your call.
- Cold-weather hero: Instant comfort.
- Leftover friendly: Somehow better the next day.
Tips I Learned the Hard Way
- Dice potatoes evenly: Big chunks take forever.
- Don’t skip sautéing first: Garlic needs that quick head start.
- Blend carefully: Hot soup splashes are no joke.
- Add cheese after blending: It melts smoother that way.
- Steam broccoli separately: Keeps it bright and not mushy.
- Taste before serving: Potatoes soak up salt like crazy.
- Heavy cream last: Adding too early can change texture.
- Low and slow is safer: High works, but low gives better flavor.
Variations You Can Mess Around With
- Extra Cheesy: Add another handful of cheddar.
- Spicy Twist: A pinch of cayenne or red pepper flakes.
- Bacon Boost: Stir some right into the soup.
- Vegetarian Version: Use vegetable broth.
- Chunky Style: Skip blending completely.
- Smoked Flavor: Swap paprika for smoked paprika.
- Lighter Option: Use half-and-half instead of heavy cream.
How To Make Slow Cooker Broccoli Cheese and Potato Soup?
Ingredients
- 4 tablespoons salted butter
- 1 small white onion, chopped
- 3 cloves garlic, minced
- 6 cups diced Russet potatoes
- 1 container (32 ounces) chicken broth
- 2 cups shredded carrots
- ¾ teaspoon salt
- ¾ teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon ground mustard
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 2 cups freshly steamed broccoli florets
Optional Toppings:
- Shredded cheddar cheese
- Crumbled bacon pieces
- Sliced green onion
- Sour cream
Instructions
Step 1:
Melt the butter over medium heat in a large stock pot. Add the chopped onion and sauté until translucent.
Step 2:
Add the garlic and diced potatoes. Stir and cook just until the garlic is fragrant, about 20 seconds.
Step 3:
Carefully transfer the mixture to a large 7-quart slow cooker.
Step 4:
Add the chicken broth, shredded carrots, salt, pepper, paprika, and ground mustard. Stir everything together.
Step 5:
Cover and cook on low for 6 hours or on high for 3 hours, until the potatoes are fork-tender.
Step 6:
Use an immersion blender to blend the soup until smooth, or leave it chunky if that’s your thing.
Step 7:
Stir in the heavy cream, shredded cheddar cheese, and steamed broccoli florets. Cover and let it heat for another 20 minutes.
Step 8:
Ladle into bowls and serve warm with your favorite toppings.
Slow Cooker Broccoli Cheese and Potato Soup Recipe
Ingredients
Method
- Melt the butter over medium heat in a large stock pot. Add the chopped onion and sauté until translucent.
- Add the garlic and diced potatoes. Stir and cook just until the garlic is fragrant, about 20 seconds.
- Carefully transfer the mixture to a large 7-quart slow cooker.
- Add the chicken broth, shredded carrots, salt, pepper, paprika, and ground mustard. Stir everything together.
- Cover and cook on low for 6 hours or on high for 3 hours, until the potatoes are fork-tender.
- Use an immersion blender to blend the soup until smooth, or leave it chunky if that’s your thing.
- Stir in the heavy cream, shredded cheddar cheese, and steamed broccoli florets. Cover and let it heat for another 20 minutes.
- Ladle into bowls and serve warm with your favorite toppings.
Notes
Nutritional Information
| Nutrition | Value |
| Calories | 380 kcal |
| Carbohydrates | 35 gm |
| Fat | 24 gm |
| Protein | 12 gm |
Note: Nutritional values are approximate and may vary depending on ingredient size, quality, brand, location, and the proportions used. All nutritional information is calculated on a per-serving basis.
If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
How I Like to Serve This
- With crusty bread: Mandatory dipping situation.
- Loaded style: Bacon, cheese, green onions on top.
- Simple bowl: Nothing extra, just soup and spoon.
- Game day: Feels right for it.
- With a side salad: To feel balanced.
- In oversized mugs: Maximum cozy effect.
Storage, Leftovers, and Next-Day Thoughts
- Fridge life: Keeps well for up to 4 days.
- Reheat gently: Low heat, stir often.
- Thickens overnight: Add a splash of broth or milk.
- Freezing: Possible, but texture may change slightly.
- Meal prep win: Holds up great for lunches.
- Flavor next day: Even deeper and better.
FAQs (Real Questions People Actually Ask)
Can I use frozen broccoli?
Yes, just steam it first.
Do I have to blend it?
Nope. Chunky works great.
Can I use a different cheese?
Sure. Colby Jack or sharp cheddar are good swaps.
Why is my soup too thick?
Add more broth or milk a little at a time.
Can I make it vegetarian?
Yes, use vegetable broth.
Can I cook it all on the stovetop?
You can, just simmer until potatoes are tender.
Can I double the recipe?
Only if your slow cooker is big enough.
